| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetable | 8 | Servings | |
INGREDIENTS
| 4 | c | Dried black turtle beans |
| Cloves garlic — crushed | ||
| 2 | ts | Ground cumin |
| 2 1/4 | ts | Salt |
| Black pepper to taste | ||
| 2 | ts | Dried basil |
| 1/2 | ts | Dried oregano |
| Crushed red pepper or cayenne; to taste | ||
| 1 | tb | Fresh lime juice |
| Green bell peppers; medium size; chopped | ||
| 2 | tb | Olive oil |
| 1/2 | c | Tomato puree |
| (4-oz) cans diced green chiles | ||
| Red onion salsa recipe | ||
| Grated cheese and sour cream |
INSTRUCTIONS
TOPPING 1) Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1 to 1 1/2 hours). Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2 to 3 cups of their cooking water. 2) In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes). 3) Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over _very_ low heat, stirring every now and then, for about 45 minutes. (Make the salsa during this time.) 4) Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream. NOTE: The recipe did not state how many cloves of garlic, bell peppers or cans of chiles to use! MDS@SIMBA.MONENG.MEI.COM (MARK SCHEFFLER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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